At 10:04 AM on 10 May 98, Gail Shipp said to Dave Drum:
GS>  Almost figured you were going to post some kiddie "mud pie" recipe here
GS>  (G)
Moi??? I'm crushed.... B^b>
 DD> Unique Apple Pie
GS>  Sounds really good - never though of putting bacon drippings into the
GS>  crust!!
Well, it was sorta one of those "have to" things. I had already nailed
the apples. Had the flour measured and sifted. And not a bit of lard,
butter, or Crisco in the house. So, my 12 year old logic told me,
"Lard is pork fat, right? Bacon grease is pork fat, right?" Serendipity.
 DD> First, swipe some apples from that apple tree down the alley. A
 DD> medium sized Kroger bag should be enough. Assuming you don't get
 DD> caught,
GS>  As a kid a bunch of us actually did swipe some apples from a orchard
GS>  about a mile from our house - but we got caught :-(
How long before you could sit?
 DD> Variations... I often fry up 4 slices of thick cut slab bacon to
 DD> provide the bacon drippings. Then crumble the bacon slices and mix
 DD> with the filling.
GS>  Had never heard of that either.
After I had discovered the way that the bacon flavour in the crust
enhanced the apple pie I just naturally had to experiment. The crumbled
bacon was one of the successful forays. I'll draw a curtain over the...
ahenh... less tasty side trips.  
 DD> Serve with a slice of sharp cheddar cheese between
 DD> the top crust and the filling.
GS>  Growing up in Wisconsin cheddar cheese was always served with apple
GS>  pie, once I left the state people would give me strange looks when I
GS>  asked where the cheese was.
I grew up in Illinois and it was much the same here. I didn't realize
that people didn't put yellow cheese on their apple pie until I was in
the Navy. Of couse the Navy taught me lots of things... some of which
we can even discuss in a family echo.   
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CHIPOTLE CHILE POPOVERS
    3  ***  eggs
    1  cup  milk
    2  Tbs  melted butter
    1  cup  all purpose flour
  1/4  cup  cornmeal
  1/2  tsp  salt
  1/2  tsp  ground pepper
    3  Tbs  chipotle chili paste
    1  Tbs  toasted & ground cumin seed
Preheated oven 425 degrees.
Combine the eggs, milk and butter, beat until smooth.
Combine the flour, cornmeal, seasonings, chili and cumin and stir to
combine well.
Pour the liquid ingredients in and quickly stir to combine and
eliminate all lumps.
Pour the batter into the muffin tins filling 3 quarters full.
Place the popovers into the oven and bake for 35 minutes.
Serve immediately.
Yield: 6 to 8 popovers
FROM: Chile-Heads Digest & Mailing List
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ENJOY!!!
Something's cooking in Uncle Dirty Dave's Kitchen!!!
... If we KNEW what we were doing it wouldn't be RESEARCH!!!
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